Red Velvet Cake is a crimson, layered chocolate cake with little cocoa powder covered in silky cream cheese frosting. Traditionally, the red color occurred as a result of using non-Dutched, anthocyanin-rich cocoa. Nowadays, red food coloring is used. If natural food coloring is preferred, beet powder is recommended. For a truly soft and velvety result, it is essential to use cake flour for the batter (all-purpose flour would be ok as well, however, the cake will turn out less soft). For a smooth velvet crumb, try whipping the egg whites.
120g room temperature Butter
300g Confectioners Sugar
60ml Cooking Oil
2 large Eggs
2 teaspoons Vanilla Extract
1 tablespoon Vinegar
10g Unsweetened Cocoa Powder + 1 tablespoon for dusting the pans
350g plain Cake Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 tablespoons Red Gel Food Colouring
Using two small bowls, separate eggs and set egg whites aside. Add egg yolks to the mixture, followed by oil and vanilla extract and vinegar, and beat for an additional 2 minutes.
Sift dry ingredients and fold in. Then mix in buttermilk and red coloring.
Whip egg whites on high speed for 3 minutes until they are fluffy and gently fold into the cake batter. The batter should be silky with a slightly thick consistency.
Pour the batter into the prepared pans and bake for approximately 25-30 minutes until a toothpick inserted comes out clean. Let cool completely before assembling the cake.
For cream cheese frosting: Beat cream cheese, butter, and vanilla extract for approximately 3-4 minutes until the consistency is smooth. Then beat in sugar until frosting appears light and fluffy. Add lime juice.
Assemble the cake: Trim thin layers of the top dome of the cakes to create a flat surface. Keep the trimmed pieces and crumble to decorate the cake after covering it with frosting. Place one cake on a plate and evenly cover the top with 1 1/2 cups of cream cheese frosting. Place the second layer on top and spread the remaining frosting all over the entire cake.
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